Paper bowl, paper cups and paper packaging.
Tableware like cutlery, glassware and serving dishes.
Through foliar fertilization by fertilizer rokohumin it is possible to improve overall plant health and with relatively low cost to help achieve excellent outcomes in terms of height and quality of harvest of grown crops. Generally applies that we apply fertilizer during the period of regeneration fertilization together with herbicides, respectively at the nearest entry to vestures. Application in the form of sealing or direct incorporation into soil: •Serves as an extension to the basic fertilization •Is particularly beneficial in cases when the soil is lower inessential nutrients, or if there is a lack of organic matter in the soil •To ensure the correct application process it is necessary To use modern mechanisms allowing application of fertilizer directly into the soil (using slurry tanker or side-dressed cultivator) Composition: Total nitrogen (n) min. 50 g / liter Phosphor (p2o5) min. 40 g / liter Potassium (k2o) min. 60 g / liter Humic acids min. 80 g / liter Fertilizer also contains sulfur, iron, boron, zinc, copper, manganese, molybdenum. Ph: 6.5 to 7.0 Density of fertilizers (at 20 °c): 1.20 kg / liter Form: a dark liquid with a characteristic odor 1, 3, 5, 10, 25, 50 and 1000 l
Rice, edible starchy cereal grain and the plant by which it is produced. Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans. White rice is the most commonly consumed type, but brown (whole grain) rice is becoming increasingly popular in some Western countries due to its health benefits. Various products are made from rice. These include rice flour, rice syrup, rice bran oil, and rice milk. The nutrient value of rice depends on the variety and cooking method. Manganese: A trace mineral found in most foods, especially whole grains. It is essential for metabolism, growth, development, and the body's antioxidant system. Selenium: A mineral that is a component of selenoproteins, which have various important functions in the body. Thiamin: Also known as vitamin B1, thiamin is essential for metabolism and the function of the heart, muscles, and nervous system. Niacin: Also known as vitamin B3, niacin in rice is mostly in the form of nicotinic acid. Soaking rice in water before cooking may increase its absorption. Magnesium: Found in brown rice, magnesium is an important dietary mineral. It has been suggested that low magnesium levels may contribute to a number of chronic diseases. Copper: Often found in whole grains, copper is low in the Western diet. Poor copper status may have adverse effects on heart health. Rice is typically rinsed before cooking to remove excess starch. Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste. Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours. Health Benefits: Rice is a highly beneficial food that is important for any healthy diet. In fact, the USDA recommends 6 to 11 daily servings of rice and other grain-based foods. Plus, it tastes great! A gluten-free food Low in calories, with just 160 calories in a 3/4-cup serving A non-fat food A great source of complex carbohydrates Cholesterol-free Naturally low in sodium
Small to medium sized plump round beans, dark red in color They are smoother in taste and texture than the dark red kidney bean. This red bean is popular in the Caribbean region, where they are normally served with rice.
Large number of varieties, kidney-shaped with a deep glossy red color (dark red kidneys) or deep glossy pink color (light red kidneys). They are smoother in taste and texture than the dark red kidney bean. This red bean is popular in the Caribbean region, where they are normally served with rice.
Medium sized, oval, with a matte black color. Black beans are sweet tasting with a mushroom-like flavor, and a soft texture. This is one of the most popular beans in the Americas. They can be served by themselves or as a side dish mixed with peppers, fruit, refried beans or rice.
Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea. They are used to make mushy peas and also the snack food wasabi peas. They are a traditional northern English accompaniment to fish and chips. All over Northern England they are commonly served as part of the popular snack of pie and peas.
